Mpumalanga: Chef de Partie (CDP) posted by Bright Placements (PTY) Ltd

JVR Software; Mpumalanga; On-site; ZAR 150,000 - 210,000; Full time

Benefits offered by this job

Live-in accommodation

Own room with ensuite bathroom

Meals provided by employer

Uniform provided

Medical aid (50% by company)

Pension plan (50% by company)

Bednights included

Job summary

JVR Software in Mpumalanga seeks a skilled Chef de Partie to lead the hot kitchen, focusing on meat preparation, grilling, and delivering high-quality dishes during busy service in a luxury setting.

You will run the pass, coordinate with the team, and ensure consistent presentation while maintaining superb guest experiences. Live-in accommodation, meals, and benefits support a stable, high-quality operation.

Qualifications

• Experience as Chef de Partie or similar in a professional kitchen.
• Strong hot-kitchen experience.
• Knowledge of meat cuts, grilling, and temperatures.
• Experience running the pass during service is essential.

Responsibilities

• Own the hot section and ensure consistently high-quality food.
• Manage grill and meat during service.
• Run the pass and coordinate dishes with the team during service.
• Maintain high standards of food quality and presentation.

Skills

Hot-section expertise

Meat preparation

Grilling techniques

Pass running during service

Time management

Independence

Teamwork

Attention to detail

Food safety & hygiene

Stock control

Pressure handling

Education

Formal culinary qualification

Job description

Qualifications

• A formal culinary qualification would be advantageous.
• Relevant professional kitchen training and practical experience will be considered.

Experience Requirements

• Proven experience as a Chef de Partie or in a similar professional kitchen position.
• Strong experience working in the hot section of a kitchen.
• Excellent knowledge of meat preparation, grilling techniques, and cooking temperatures.
• Previous experience running the pass and coordinating dishes during service is essential.
• Experience in a luxury lodge, boutique hotel, fine-dining restaurant, or upscale hospitality establishment would be advantageous.
• Demonstrated ability to maintain high standards of food quality, presentation, and consistency in a busy kitchen.

Skills and Competencies

• Strong hot-section culinary skills, particularly in meat preparation and grilling.
• Excellent understanding of different meat cuts and cooking techniques.
• Ability to run the pass confidently and ensure smooth service.
• Strong time management and organisational skills.
• Ability to work independently and manage the section effectively.
• Excellent communication and teamwork skills.
• Strong attention to detail and commitment to food quality.
• Knowledge of food safety, hygiene, and stock control.
• Ability to work under pressure in a fast-paced kitchen environment.
• Reliable, professional, hardworking, and passionate about cooking.

Personal Attributes

• Takes pride in preparing and presenting high-quality food.
• Calm, focused, and confident during busy service periods.
• Proactive, organised, and able to anticipate kitchen requirements.
• A strong team player with a positive attitude.
• Committed to maintaining professional culinary standards and delivering an excellent guest experience.

Employment Conditions & Benefits

• Live-in accommodation
• Own room with an en-suite bathroom.
• Work cycle
• Six weeks on duty followed by two weeks off.
• Meals and uniform
• Provided by the employer.
• Medical aid and pension
• The company contributes 50% towards medical aid and pension benefits.
• Bednights
• Bednight benefits included.

Ideal Candidate Profile

The ideal candidate is a skilled, hands‑on Chef de Partie who can take ownership of the hot section and deliver consistently excellent food. They must be particularly confident working with meat, managing the grill, and running the pass during service. The successful candidate will be organised, reliable, and able to maintain high standards while working as part of a professional kitchen team.

Key priorities: Strong hot-section experience, excellent meat and grilling skills, and proven confidence running the pass.